- 1 lb shrimp
- 1 tsp paprika
- 1tsp mrs dash
- 1/4 tsp cayenne
- 1/2 tsp Tony's
- 2 tsp tomato chicken bouillon
- 1 cup rice
- 2 1/4 cup F/F chicken broth
- 12 oz bag frozen broccoli cuts
- 3 tbsp olive oil
- 1 cup frozen seasoning "blend" of choice (onions, bell pepper, celery, carrots)
- 1tsp chopped garlic (1-2 cloves)
- 1 can F/F cream of chicken
- 8oz shredded colby jack cheese, DIVIDED
- Preheat your oven to 325.
- Peel and de-vein your shrimp. I was using 51-80s so I cut them in 3. This is up to you and also depends on the size of your shrimp. Put your shrimp in a bowl that has a lid, add the dry seasonings- paprika, Mrs. Dash, cayenne, seasoning salt, & bouillon. If you can't find tomato chicken bouillon, check your "ethnic" foods aisle. I usually find it with the other Mexican seasonings. If not, use chicken boullion. Not a huge thing here.
- Put the lid on the bowl and put it aside if you are cooking NOW, but you can fridge it for 1-2 days if necessary.
- Put your rice and the broth in a pot with a lid. Bring it to a boil. Put the lid on it and set it to simmer. Don't touch it for 25 minutes. At all. Don't open the lid. Don't stir it. Leave. It. Alone. Trust me. Until I did this I ruined every pot of rice I touched. Incedentally if anyone knows how to cook a pot of BROWN rice... I'm all ears!
- Throw the whole bag of broccoli in the microwave and hit 5 minutes. It doesn't matter if it's regular and not "steamable" I promise.
- Heat the olive oil in a non stick skillet over medium and saute the seasoning blend and garlic until it is tender. Add the shrimp and continue cooking 3-5 minutes until the edges begin to curl. Add the cream of chicken soup and stir it all together.
- Pour your cooked rice into a 13x9 casserole dish and stir in a hand full of the cheese. Pour the shrimp mixture over it
and mix it all together well. Spread remaining cheese over the top and loosely cover with aluminum foil. Bake 25 minutes, uncovering the last 5 to brown the cheese.
Garlic bread. YUM!!!
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